Deconstructed Quick Blueberry Crisp (or any fruit)

Enjoy the taste of summer and early fall with this Deconstructed Quick Blueberry Crisp. Use fresh berries or the convenience of a bag of frozen ones.

As many times as I've made a Blueberry Crisp it can be very hit-and-miss with the degrees of crispness. I find the blueberry topping soaks into the middle and boils over on the sides giving only the very top exposure any bit of "crisp" at all. I found the only way to get a good crisp Blueberry Crisp was to cook the filling and topping separately from each other. Cook the filling in a pot on top of the stove and spread the "crisp" topping out on a cookie sheet and bake it in the oven. For a serving of the dessert spoon filling in a bowl and top with the crisp "crisp".  Pass the cream or ice cream and you've got a great dessert in less than 30 minutes. 

Of course, you can also make this with any fruit you would use in a crisp--apples, peaches, plums, etc.... 

For those of you who like loads of crisp topping feel free to make double or one and a half times the crisp recipe. 

Printable recipe at end of post.

Deconstructed Quick Blueberry Crisp

Crisp Topping:

• ¾ cup oatmeal
• ¾ cup flour
• ½ cup brown sugar
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup room temperature butter

Filling:

• 4 cups fresh or frozen blueberries
• ¼-½ cup white sugar
• 2 tablespoons cornstarch
• Water as needed. 
• 1 teaspoon grated lemon zest, optional
• 2 tablespoons lemon juice, optional

How to make it:

Crisp:  Heat oven to 350 degrees. Mix dry ingredients together in a medium sized bowl. Add the softened butter and rub through the oat mixture until crumbly. Spread the crumble out on a cookie sheet and bake 25-30 minutes turning twice during the baking process.

Filling: While the crisp is baking make the filling. Add blueberries to medium sized saucepan. Mix the sugar and cornstarch together and mix through the berries. Place over a medium stove burner and bring to a gentle boil. You may need to add a tablespoon or two of water to start things off.  When mixture comes to a boil add the lemon zest and juice if using and stir through. 

To serve: Spoon warm or cold filling in dessert bowls and top with desired amount of crisp. Serve with cream or ice cream.

Makes 4-6 servings.

To make the crisp rub the butter through all the dry ingredients until a crumbly mixture is formed.

Spread the crumble out on a cookie sheet and bake 25-30 minutes turning twice during the baking process.

While the crisp is baking make the filling.

When ready to serve the Crisp, spoon hot or cold filling into dessert bowl.

Use 2 or 3 spoonfuls of crisp per dessert.

Use more or less crisp topping to suit your own taste.

Crisp and delicious Quick Blueberry Crisp topped with a spoonful of cream.

To print click on arrow upper right side.  ⇩